Monday, January 6, 2014

Pineapple Tart

Chinese New Year without pineapple rolls or tarts will not be CNY.  Every chinese household will have this delicacy item coz pineapple in hokkien/cantonese - ' ong lai ' / ' wong lai '  literally means good luck arrives in English.  Well, to the chinese everything is luck and prosperity :)) So it is a must have tarts in a chinese home during Chinese New Year . As for me, it is a delicacy more than the meaning it holds.   For me it is way too sweet :) but my brothers love them so when they come visiting, they are the ones who will help finish the whole load of pineapple rolls :p   I am sure we will be busy baking these tarts and other chinese cookies for the coming CNY which is just 3 weeks away.   

And today I have good news to share with you.   Food delivery in Malaysia , Foodpanda , has made it easy for every busy person  who lives in Kuala Lumpur, Petaling Jaya, Penang, Melaka, Johor and Perak .  All you have to do is log on to their homepage, type in your location, choose a restaurant and pick your favorite dish and tada the food will be on its way to your doorstep.  So simple and easy. You can either pay cash on delivery or through paypal.  They have a list of favorite restaurants you can choose from. You can download the app to your mobile phone and the fastest way to order food on the go. They have deals of the week which will be great for the family especially when you don't feel like cooking or moving out of the house to eat is too tiring, you can just order online and Foodpanda will have it delivered to your doorstep.  

Back to these wonderful pineapple tarts,  I am sure you will want to try baking these tarts without having to neglect your family meals :)  These tarts are yummilicious !  The tart just melts in the mouth  :)

Pineapple Rolls  ( adapted from Amy Beh 2nd Cookbook )


150g butter
100g margarine
50g icing sugar
2 egg yolks
1/2 tsp vanilla essence
1/4 tsp salt

Sift:350g plain flour
50g cornflour

Pineapple jam:

300g grated pineapple
150g castor sugar
1/2 tsp pineapple essence
1/4 tsp lemon essenceEgg


1 egg yolk
1 tsp condensed milk
1/4 tsp salt
l/4 tsp water


To make the pineapple jam: Place grated pineapple and sugar in a heavy-bottomed aluminium saucepan and cook over moderate heat until it begins to boil. Add essences and lower the flame, then continue to cook until mixture is almost dry and thick. Keep stirring all the time (this takes about an hour). Leave aside to cool.

To make the pastry:

Cream butter, margarine and sugar until light. Beat in egg yolks one at a time. Add essence and salt and beat until fluffy.Fold in sifted dry ingredients and mix to a firm dough. Put mixture into a nastar mould and press out into strips 6cm to 7cm long.Place 1/2 tsp of pineapple jam filling on the edge of a strip and make a small elongated roll. Cut off excess dough. Put nastar rolls on greased trays. Brush with egg glaze. Bake in preheated oven at 180ºC for 20 minutes or till golden brown. Cool on wire racks before storing.

Note: To make egg glaze, lightly beat the above glaze ingredients together.


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